An exotic start to the week on Daily Brunch with Ocado

Today’s recipes were infused with a taste of the Far East. Read on for a super speedy King Prawn Pad Thai and a cosy British classic with a coconut twist.

King Prawn Pad Thai

Image of King Prawn Pad Thai

Simon’s King Prawn Pad Thai is a really quick and easy stir-fry dish that’s ideal for a midweek supper. It can be made from start to finish in less than 15 minutes. Simon has added king prawns to the dish but you could use chicken or tofu if you prefer.

  • Serves 2
  • Preparation time: 5 mins
  • Cooking time: 10 mins


  • 50ml/2fl oz vegetable oil
  • 1 garlic clove, sliced
  • 20 king prawns, shells removed
  • 2 free-range eggs, lightly beaten
  • 1 tsp shrimp paste (blachan)
  • 75g/2½oz roasted peanuts
  • ½ tsp chilli flakes
  • 250g/9oz fine rice noodles, soaked and drained
  • 150g/5oz bean sprouts
  • 1 tsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce (nam pla)
  • Handful fresh coriander leaves, to garnish
  • 1 lime, juice only


  1. Heat the oil in a wok over a high heat. Add the garlic and prawns and stir-fry for two minutes, then remove and set aside.
  2. Add the eggs and spread out around the wok to form an omelette shape. Once cooked through, break up the egg into chunks, then set aside with the prawns and garlic.
  3. Add the shrimp paste, nuts and chilli and stir-fry for 30 seconds.
  4. Add the noodles, bean sprouts, sugar, soy sauce and fish sauce and stir-fry just long enough to warm everything through.
  5. Return the egg and prawns to the wok and stir to combine.
  6. To serve, evenly divide the pad Thai among four bowls. Sprinkle with coriander and a squeeze of lime.

Coconut Rice Pudding

Image of Coconut Rice Pudding recipe

Simon’s Coconut Rice Pudding is a twist on the classic school dinner pud. Simon has made the recipe more exotic by adding creamy coconut and topping the dish with jewelled raisins, nuts and mango. This dish is a much more sophisticated version than the childhood favourite but is still very family-friendly.

  • Serves 4
  • Preparation time: 5 mins
  • Cooking time: 30 mins


  • 225g risotto rice
  • 1 block of creamed coconut, grated
  • 100ml milk
  • 200ml double cream
  • About 500ml water
  • 76g sugar
  • 2 tbsp butter
  • 1 vanilla pod, seeds scraped out
  • 50g golden raisins
  • 1 tbsp rose water
  • 150g lightly crushed pistachios
  • 1-2 chopped mangos
  • 1 tbsp finely chopped mint


  1. In a saucepan, bring the coconut cream, double cream, milk, water, sugar and vanilla seeds to a simmer.
  2. Melt the butter in a separate pan. Add the rice and stir well to coat with the melted butter. Cook for 5 minutes.
  3. Add the hot liquid and bring to the boil, stirring all the time.
  4. Turn down the heat and simmer for about 30 minutes until the rice is soft, add more milk if needed. Stir occasionally to prevent the rice sticking to the bottom of the pan.
  5. Mix together the raisins, pistachios, mangos, rosewater and mint.
  6. Spoon the rice pudding into bowls and top with a generous sprinkling of fruit and nuts.

(This was served in an Iitala Serving Bowl, which comes in lots of pretty colours.)

Get all the Daily Brunch with Ocado recipes so far in the Recipes section.

Naomi, PR and Social Media Executive

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